Fold a piece of parchment paper in half to create a 13 x 18-inch rectangle.
Using scissors, cut the paper to form a large half-circle with the fold as the
straight edge of the half-circle so that when unfolded, it looks like a full
circle. Do it again for the other fillet.
Slice each mahi fillet diagonally on the bias, into 3 equal pieces. Combine
adobo and ground annatto seed (both available in Latin markets) and sprinkle
on both sides of the fillets.
Unfold the parchment paper and spread about 2 tablespoons of the vegetable
saute on half of the circle. Place one piece of a fillet on top of the veggies
and layer with 4 tablespoons vegetable sauté, a slice of tomato and another
fillet piece, more veggies and tomato and the third fillet piece, topped with
veggies and fresh thyme sprigs. Do the same thing with the other mahi fillets,
on the other piece of parchment paper.
Fold the empty side of the parchment paper over the fish and veggies and
seal the edges by crimping and folding 1/2-inch deep and 2-inch long folds,
all the way around. Place pouches on a baking sheet and bake in the middle of
a preheated 350 degree F oven for 18 to 20 minutes. When done, the paper pouch
will puff from the steam trapped inside. You can carefully unroll an edge of
the pouch (it will be steaming hot) and insert an instant read thermometer into
the center fish fillet. It should read 150 to 155 degrees when done.
Serve with black beans and yellow rice.
Source: azfamily.com - Chef Jim Cropper - Bahama Breeze Restaurant, Chandler,